Chicken Pot Pie Casserole with Drop Biscuits
Description
Enjoy all of the flavors of chicken pot pie without the hassle of making the crust. It's made with tender cooked chicken, frozen veggies all topped with flaky drop biscuits.
Ingredients
Filling:
1/4 c. butter, melted
1 small yellow onion, chopped small, about 1 c.
1/2 c. celery, thinly sliced, from about 2 ribs
1/3 c. all-purpose flour
1 1/2 c. chicken broth
1 c. milk
1/2 t. kosher salt
1/4 t. black pepper
1/4 t. celery seed
4 c. cooked chicken, diced into 1/2 inch pieces*
2 c. frozen mixed vegetables
Topping:
2 c. all-purpose flour
2 1/2 t. baking powder
1 t. kosher salt
1 T. sugar
1/3 c. COLD butter, grated
1 c. milk, plus more ONLY if needed
Directions
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Filling:
Preheat oven to 425 degrees F. Butter a 9×13 baking dish; set aside.
In a large, deep skillet over medium-high heat, melt the butter; add the onions and celery; cook until soft, about 3 minutes. Stir in flour. Slowly stir in chicken broth; stir to combine.
Add the milk, celery seed, salt, and pepper. Reduce heat; simmer over medium-low heat until thickened, about 5 minutes. Add the chicken and vegetables; stir. Pour the mixture into the prepared baking dish; set aside.
Topping:
In a bowl, stir together the flour, baking powder, salt, and sugar. Grate the butter; add it to the dry ingredients. Use a fork to mix in the cold butter pieces until the mixture resembles a coarse meal with little pea size or smaller lumps throughout.
Gradually stir in milk. Don't dump all of the milk in at one time. Add just enough until the dough pulls away from the side of the bowl. It should still be somewhat dry and a bit sticky. Use a large scoop to place the dough over the filling in the baking dish.
Bake for 14-18 minutes, until the topping is golden brown, the biscuits are flaky, and the filling is bubbling.
Cool for at least 10 minutes before serving.
6 servings.
*Tip: Rotisserie chicken is a great time saver.